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Dietary Fiber
Students examine the different types of fiber and their benefits. In this investigative lesson plan students find good sources of fiber in different foods.
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Fiber - Adding it to the Diet - Skill Supplement
Food preparation that supports the concepts of adding fiber and water to the diet. Identify fiber, its sources and functions. National Standard 14.2.1 Identify the function of fiber Identify cellulose - non digestible fiber Discuss the...
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Measuring Techniques - Level I
Demonstrate food preparation techniques of salads, soups, casseroles, breads, meats, poultry and pastries.
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Basic Vitamins: Water-Soluble and Fat-Soluble
Students examine vitamins and study their functions and food sources. They research what happens to vitamins when foods are overcooked. They prepare a microwaveable vegetable quiche.
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Family Life Cycle - Older Adult Lab
Students pretend to be old by simulating some of the struggles older people face every day with arthritis in their hands, hearing impaired, and normal loss of up close vision as they experience preparing a recipe. They identify the...
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Meal Planning For the Family
Pupils study recommended dietary guidelines and explore the food pyramid. They create a profile of foods eaten to determine how well their diet matches the food guide pyramid suggestions. Students plan meals for their family for three...
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Build a Burger
Pupils read about hamburgers and analyze a healthy diet as well as the importance of nutrition. In this nutrition education activity, students read the background information about hamburgers and their nutrition facts. Pupils complete...
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Have You had Your *5 a Day*?
Students examine *5 a Day* Dole program to reinforce facts learned about nutrition.
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Dietary Fiber Introduction
Students identify fiber from foods, its sources and function in the body. They also the importance of fiber in the diet and good food sources that one can eat. Finally, students discuss water and its importance with eating fiber and...
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Eggs, Baked Eggs Lab, Day 2
Students examine the structure, sizes and nutritional value of eggs. After completing a word search, they participate in a lab in which they make baked eggs with bacon. To end the instructional activity, they test their final product...
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Counting on Good Health
First graders engage in fun activities in order to understand the food pyramid and how to make healthy nutritional choices. The lesson is used in order to help students make healthy lifestyle choices.
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Eggs, Egg Test, Day 6
Students review their knowledge of eggs, their structure and nutritional value. After the test, they complete an egg lab and turn in their samples to the teacher. To end the lesson, they determine their egg score and discuss how many...
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Protein
Students examine protein, what it is and how it functions in the body. In this protein activity students study the food pyramid, what a protein is and what it does.
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Healthy Eating
Students, in groups, create a nutritious menu, using information gathered from newspapers and Palm software. They decorate paper plates with pictures of foods to represent nutritional meals for breakfast, lunch and dinner.
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Stats on Reduced-Fat
Students demonstrate an understanding of the Five-Number Summary and Box-Plots after analyzing data from nutrition labels, forming a hypothesis and supporting it. They decide if there is a significant difference between reduced fat and...
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Heart Healthy
Students assess their risk of heart disease. In this adult health activity, students differentiate saturated and unsaturated fats. They discuss different heart healthy food ideas.
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Visual Representation of Reduced Fat
Students demonstrate their understanding of the Five-Number Summary and Box-Plots by analyzing different nutrition labels from regular and reduced fat items using graphing calculators.
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Design-A-Meal
Third graders record what they eat for a week. In groups, they develop a menu for a fictitious restaurant. They create dinners which include all groups from the food pyramid. To end the lesson plan, they practice making healthy food...
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Movement concepts
Students recognize the connection between food labels and exercise. In this health lesson, students understand how many times they need to dribble to work off a snack. Students answer questions about the exercise.
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Fats
Students are introduced to the characteristics of fats and their function in the body. In groups, they make a reduced fat recipe of chicken fingers and discuss other ways to reduce fat in their diet. To end the lesson, they identify...
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Check Out This Label
Students participate in a discussion on why food labels are important and how they were developed. Using the internet, they research what is meant by the 'use by' date and discover how the ingredients are listed on the package. They use...
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Eggs, Practical Test
Third graders explore the structure, size, grades, nutritional function, preparation techniques and storage guidelines of eggs. They prepare German Pancakes and Orange Julius.
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Making Choices
Students work with a partner to write a play, story or ad that teaches about our choices as consumers. Students focus on educating people about how food choices make a difference in their lives.
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Microwave Introduction
Sixth graders learn the principles of microwave cooking and how to use and care for it properly while preparing foods.